Mince onion and saute in butter until golden brown. Cook celery and potatoes with
seasonings in water until soft. Remove bay leaf. Put one cup of milk, half the cooked
vegetable mixture and all the onion into blender container, cover and process at
"Blend" until smooth. Pour into saucepan and repeat with remaining milk
and vegetables. When mixture is smooth stop blender, add parsley, cover and process
two cycles at "Grind". Add to saucepan and heat. Add cream just before
serving.Cream of Mushroom Soup

Mince onion and saute with mushrooms and celery in butter. Put remaining ingredients
into blender container, cover and process at "Blend" until smooth. Stop
blender and add mushrooms and onion, cover and process 1 cycle at "Chop".
Pour into saucepan and cook over medium heat until thickened, stirring constantly.Cream of Potato Soup

Cook together until potatoes are tender

4 cups sliced potatoes (about 4 medium)
2 cups water
2 tsp. salt

Saute:

1 small sliced. onion, in
3 tablespoons butter.

Place potatoes, cooking water, and onion in blender container and blend smooth with:

4 or 5 sprigs of parqley
2 tablespoons flour

Return to saucepan and add

3 cups milk

Stir and heat to simmering. Season with salt and pepper.Cream of Tomato Soup

Heat milk in a saucepan. Put the remaining ingredients into osterizer container,
cover and process at "Puree" until smooth. Remove cover and slowly pour
the hot milk into the mixture while processing. Reheat over Iow heat and serve immadiately.Split Pea Soup
Cover ham bone with two quarts boiling water. Add 1 lb. rinsed green split peas,
a coarsely diced onion, two stalks of celery cut up, one or two carrots, cut up,
and boil at a moderately high rate for about 21/2 hours. Stir occasionally to prevent
scorching. Remove meat and bones, and put through food mill. Season to taste and
serve with croutons.